In the mid-1990s, when Starbucks opened in Hawaii, one of the items you found in the bakery case was an oatcake. They were not particularly photogenic as they were created long before Instagram launched. They made their reputation on taste, not how pretty they looked in a picture.

These delicious and hearty baked goods were and still are made by Honolulu Baking Company. The oatcakes are no longer available at Starbucks but you can still order them directly from Honolulu Baking Company or find them at other places around town. (For more information on the saga of the original Hawaii oatcake, check out this article in Onolicious Hawaii.)

Recreating a beloved icon

We recently found Honolulu Baking Company at a local craft fair and we tried two of their newer flavors – pineapple and apricot-golden raisin. My sister became obsessed (I was too) and searched for a recipe. Not surprisingly, the recipe is a closely guarded secret. My sister began looking at other recipes and tested them out. None of them quite hit the mark.

My sister tried different combinations of ingredients, looking for something that could live up to the original. After much trial and error we share with you the final result of all her hard work. They aren’t quite like the original but are delicious in their own right. She makes batch of oatcakes weekly and we both eat them for breakfast throughout the week.

Substitutions and helpful tips

This recipe is made with fresh blueberries and dates and sweetened, dried cranberries. We have yet to swap out the fruits but are looking forward to using apricots and pineapple. If you try swapping fruit, let us know the results. A couple things to consider:

• Take the time to hydrate dried fruit. It will make them easier to process.
• Be careful not too add too much additional liquid from the hydrated fruit. You need to watch the balance between wet and dry ingredients. If the dough is too loose, add additional whole wheat flour to provide structure.

Hawaii-Style Oatcakes

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• Author: She’s Almost Always Hungry
• Total Time: 1 hour, 45 minutes
• Yield: 12 1x

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Description

These chewy, fruity, oatcakes look like a scone but are more moist and heavy. They make a satisfying breakfast that will carry you through the morning.

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Ingredients

Scale 1x2x3x

1 cup dried, sweetened cranberries, divided

1/2 cup dried dates (about 5)

1 cup warm water

5 cups old-fashioned oats

1/2 cup walnut halves

1 1/2 cups whole wheat flour

1/2 cup brown sugar, packed

1/4 teaspoon salt

1 teaspoon cinnamon

1 1/2 cup fresh blueberries*

1/2 cup unsalted butter, melted

1/4 cup honey

1/4 cup vegetable oil

1/4 cup old-fashioned oats, for garnish

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Instructions

In a small bowl, hydrate ½ cup dried cranberries and the dried dates in the warm water. Set aside for 30 minutes.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

In a food processor, pulse the oats until it resembles a coarse flour. Place in a large bowl.

In the same food processor bowl, pulse the walnuts until coarsely chopped. Add to the processed oats.

Add the whole wheat flour, brown sugar, salt, and cinnamon to the oats. Mix to combine. Set aside.

In the food processor bowl, process the hydrated dried fruit and any water remaining along with the fresh blueberries until smooth. Add to the dry ingredients.

In a small bowl, combine the melted butter, honey, and vegetable oil. Add to the dry ingredients.

Mix everything to combine. Fold in the reserved ½ cup dried cranberries. Dough should be sticky but not loose. It should be able to hold together when formed. If it is too wet, add whole wheat flour, 1 tablespoon at a time, until the dough holds together.

Portion out the dough and form into domed disks (wetting your hands will keep the dough from sticking to you). Place on the prepared baking sheet with their sides touching – this will prevent the oatcakes from drying out. Garnish with some oats.

Bake for 25 minutes.

Cool fully before storing. Oatcakes may be stored in the refrigerator for up to a week. They may be stored in the freezer for several months

Notes

*If you use dried blueberries, hydrate in warm water. Once processed, the total amount of liquid should equal ¾ cup.

• Prep Time: 20 minutes
• Inactive Time: 30 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: Hawaiian-American

Nutrition

• Serving Size: 1 oatcake
• Calories: 440.8
• Sugar: 28.29 g.
• Sodium: 56.7 mg
• Fat: 18.27 g.
• Saturated Fat: 6.33 g.
• Carbohydrates: 66.04 g.
• Fiber: 7.09 g.
• Protein: 7.83 g.
• Cholesterol: 20.34 g.

Keywords: oats, dried fruit, nuts, whole wheat flour